Healthy Sausage Stuffing for Your Thanksgiving Turkey

As a diabetic, I both love and dread the holidays. I love good food with family and friends, but there is so much that is delicious and unhealthy to tempt me! My family loves turkey and Stuffing (which we often call "dressing" here in the South.) One important step in making this dish more acceptable is replacing white or sourdough bread with whole-wheat. Adding extra ingredients to replace some of the bread is useful, too. This recipe is great for dieters, diabetics and anyone else interested in eating healthily without sacrificing flavor.

Ingredients

12 slices cubed whole-wheat bread
8 ounces turkey sausage
1/2 teaspoon canola oil
3 stalks celery. chopped
2 onions, chopped
1 clove garlic, minced
3 apples, peeled, cored and chopped
2 teaspoons sage
1/3 teaspoon thyme
1/2 teaspoon basil
1 1/2 cups reduced-sodium chicken broth (add more if needed for moistness)
Salt & pepper to taste

Directions

Preheat oven to 350°F. Bake bread for 15 to 20 minutes, or until lightly toasted.

Cook sausage in a large nonstick skillet over medium heat, stirring frequently, until no longer pink, 5 to 10 minutes. Drain. Set aside.

Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; cook for about 5 minutesor until soft. Add apples and sauté 8 to 10 minutes longer. Remove from heat and add the reserved sausage, toasted bread, sage, thyme and basil in a large bowl, making sure to toss well.

Slowly add 1 1/2 cups broth to the breadcrumb mixture and toss until evenly moist. Add salt and pepper to taste.